Here’s a Lemon Meringue Cheesecake recipe—a decadent dessert combining tangy lemon, creamy cheesecake, and fluffy meringue topping 🍋🍰
Lemon Meringue Cheesecake
🍰 Serves
8–10 slices (9-inch / 23 cm springform pan)
⏱ Time
- Prep: 30 minutes
- Bake: 50–60 minutes
- Chill: 4 hours or overnight
🧾 Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 680 g (24 oz) cream cheese, softened
- ¾ cup sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- ¼ cup lemon juice (fresh)
- Zest of 1 lemon
- ½ cup sour cream
Meringue Topping
- 3 large egg whites
- ¼ tsp cream of tartar
- 6 tbsp sugar
- ½ tsp vanilla extract
🔪 Preparation
1. Preheat Oven
- Preheat oven to 325°F / 160°C
- Grease a 9-inch springform pan and line bottom with parchment paper.
2. Make Crust
- Mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of the pan.
- Bake 8–10 minutes; let cool slightly.
3. Make Cheesecake Filling
- Beat cream cheese until smooth.
- Add sugar, eggs, and vanilla; mix until creamy.
- Add flour, lemon juice, lemon zest, and sour cream; mix gently.
- Pour filling over baked crust.
4. Bake Cheesecake
- Bake 50–60 minutes until edges are set and center slightly jiggles.
- Turn off oven, leave cheesecake inside with door slightly open for 1 hour.
- Remove and cool completely on wire rack. Chill at least 4 hours.
5. Make Meringue
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form.
- Beat in vanilla extract.
6. Top Cheesecake
- Spread meringue evenly over chilled cheesecake.
- Use a kitchen torch or broil for 1–2 minutes to lightly brown peaks.
- Watch carefully—meringue browns quickly.
7. Serve
- Chill 15–20 minutes before slicing.
- Garnish with lemon slices or zest if desired.
🌟 Tips & Variations
- Prevent cracking: Don’t overmix filling; avoid sudden temperature changes.
- Lighter meringue: Use a little cornstarch to stabilize.
- Lemon flavor boost: Add 1–2 tsp lemon extract.
- Mini version: Use muffin tins with crust and filling for individual cheesecakes.